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Join Date:

03-13-2010

Last Activity:

11-04-2012 9:47 AM

    ABOUT ME

  • Portland
  • Beer,Hiking
  • Started brewing in early 2009 with extract/specialty grains. I am edging my way toward all-grain. I began brewing so that I could make the beers exactly as I wanted. Living in Portland a lot (not all) of the beers are pushing the hoppiness limits most of the time and that just isn't my preference, so now I have the control. In addition to that I just love the science of brewing and find it facinating.
  • Wee heavy, dopplebock.
  • Maibock, saison.
  • Dopplebock, Sarachi farmhaus ale, chocolate porter, Port barrel brown, licorice stout, hazelnut brown, belgian style pale ale.
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Do I need separate equiptment for sour beers? on 03-29-2010 at 03:04 PM
    I have recently started to experiment with using White labs sour mix. The big question is do I
    need to use completely different equiptment for those batches? Will just cleaning with oxy and
    sanitizing...

  • Posted in thread: Anyone ever use beer calculus? on 03-15-2010 at 01:08 AM
    Yeah thats a good point.

  • Posted in thread: Anyone ever use beer calculus? on 03-14-2010 at 06:28 PM
    Wondering if anyone ever uses beer calculus? It is free but is it accurate and even worth
    messing with?

  • Posted in thread: Homebrew beer V's Commercial Beers on 03-14-2010 at 04:08 PM
    1+ on that. Sediment is always present to some extent if you use sugar for priming.

  • Posted in thread: Lager yeast starter on 03-14-2010 at 03:42 PM
    Thanks, just wanted to make sure about the temp.

  • Posted in thread: Lager yeast starter on 03-14-2010 at 03:29 PM
    So I have made starters for ales before. If I make a starter for a lager do I need to do it at
    the largers preferred temps?

  • Posted in thread: New from Portland on 03-14-2010 at 03:23 PM
    Hello there. I have been brewing for about a year and its been great. I stumbled upon this
    forum and seems like a really good group of folks with tons of knowledge. Happy to be apart of
    it. Right now ...

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